Chicken Satay Soup

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You’ll love this delicious take on classic chicken satay by making this flavorful Chicken Satay Soup. Chicken comes together with a blend of spices and cooks into a broth that has a creamy texture and flavor with the addition of peanut butter and coconut milk. A great weeknight dinner soup!

Satay is a popular type of food in southwest Asia that consists of skewered protein that’s marinated in a sauce then grilled to perfection. 

This soup recipe is based off of my favorite chicken satay recipe, so I am calling it Chicken Satay Soup! 

I am thrilled with how this recipe turned out. It exceeded my expectations, and Wes declared it the “best soup ever made”. This soup is hearty, sweet, spicy, and tart all at the same time.

Ingredients for Chicken Satay Soup //

• Cooking Oil – You’ll need some cooking oil to saute the vegetables. Feel free to use whichever cooking oil you prefer. 
• Onion & Garlic – Onion and garlic add a great savory aromatic flavor to this soup. 
• Ginger – You’ll need fresh ginger to give the soup a spicy fresh kick. 
• Diced Tomatoes – Diced tomatoes help give the broth a slight acidity that pairs well with the other ingredients.
• Carrots & Sweet Potatoes – Carrots & sweet potatoes add a hearty yet slightly sweet starch to the soup and help give the soup it’s classic color. 
• Chicken Stock – Chicken stock makes up the base liquid of the soup and adds a great depth of flavor. 
• Peanut Butter – Creamy peanut butter is the star of the show giving this soup a mild nutty flavor and creamy texture. 
• Coconut Milk – Coconut milk helps thin out the peanut butter while allowing the soup to remain creamy. 
• Sesame Oil – Sesame oil is a classic flavor profile in chicken satay.
• Brown Sugar – Brown sugar adds a sweetness that balances all the flavors in the soup. 
• Soy Sauce – Soy sauce gives a salty kick and umami flavor. If gluten free, use tamari. 
• Sherry – Sherry adds another layer of flavor that is bold yet fresh. 
• Shredded Chicken Breast – Shredded chicken is the main protein source in this soup and takes on the flavor of the soup well. 
• Lime Juice – Fresh lime juice adds a pop of freshness and a bold acidity. 
• Fresh Cilantro – Cilantro is a great garnish that also offers a classic fresh flavor to the soup. 
• Chicken Satay Spice Blend – See the blend of spices below that give this soup a wonderful flavor.

Chicken Satay Spice Blend //

• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon red pepper flakes

How to Make // The Steps

1. Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent.
2. How beautiful are these spices? They smell even better.
3. Add the canned tomatoes, carrots, and sweet potato.
4. Pour in chicken stock and bring to a bubble.
5. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft.
6. Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce and sherry. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.
7. Add the shredded chicken.
8. Add lime juice and cilantro. Taste for seasoning.

Tips & Tricks for Making Chicken Satay Soup //

• For the best texture, make sure you are using creamy peanut butter. 
• To save time, chop your onions, garlic and ginger with your food processor.
• Use a store bought rotisserie chicken and shred up the meat to use in this recipe. 
• It’s important to add the coconut milk and peanut butter after the soup is cooked and ready to be blended to prevent it from separating.

Why is Chicken Satay Soup So Good?

• It can be made from start to finish in one hour or less. 
• You can make a double or triple batch to save for lunches and leftovers during the week. 
• It’s budget friendly by using canned foods and simple spices.
• It can easily be made vegetarian or vegan by replacing the chicken with tofu or chickpeas. 
• The flavors can be customized and adjusted to suit your tastes. 
• It’s made with simple ingredients that can be found at your local grocery store. 
• It has a great peanut taste that even kids will love!

Variations of Chicken Satay Soup //

• Don’t like chicken? Use your favorite thinly sliced beef for a beef satay soup. 
• Use almond butter instead of peanut butter.
• Replace the cilantro with fresh basil. 
• If you’d like the broth to be thicker, use heavy cream instead of coconut milk. 
• Add in some sauteed mushrooms to bulk up the nutrients and texture. 
• Feel free to add in your favorite Asian inspired noodles.
• Use a store bought rotisserie chicken and shred up the meat to use in this recipe. 
• Use chicken breast or shredded chicken thighs.

How to Store and Reheat //

This recipe can be stored in an airtight container in your fridge for up to 5 days. Reheat on the stovetop over medium-low heat until warmed through.

Make-Ahead and Freezer Options //

This soup can be frozen for up to 3 months if sealed in an airtight container or bag. The oil from the peanuts and coconut milk may separate when thawing so it may need to be pulsed in the blender to emulsify.

FAQ //

More Soup Recipes //

Carrot & Ginger Soup

Lemony Vegetable Minestrone

Lasagna Soup

Creamy Chicken Tortilla Soup